Job Summary

You will lead daily restaurant operations, managing staff and ensuring high customer service standards while driving sales and profitability in a premium food retail environment.

Responsibilities

• Lead daily restaurant operations for both front and back of house to ensure smooth and efficient service delivery
• Develop and implement staff schedules and training programs to optimize team performance and service quality
• Monitor and evaluate staff performance regularly to maintain high operational standards and address improvement areas
• Deliver excellent customer service by resolving feedback and operational issues promptly and effectively
• Analyze sales, costs, and profitability data to identify opportunities for business growth and cost control

Required competencies and certifications

• Minimum 5 years of relevant Food & Beverage (F&B) experience

Preferred competencies and qualifications

• Strong leadership skills demonstrated by managing teams to achieve operational goals
• Problem-solving skills applied to resolve operational challenges and improve customer satisfaction

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested application please Whatsapp 9137 2746, Thank you.

Location : Tuas West

Key Responsibilities:

·To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

· Ensure that Sodexo approved suppliers are used when placing food and beverage orders

· To maintain and continuously improve food presentation, service and standards

· Effectively lead, develop and motivate service team, monitoring and solving issues within the department

· Track and prepare all schedules to maximize productivity and keep labour costs within budget

· To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures

· To be creative and innovative in the day to day management and business development potential at the contract

· To report to the Operations Manager when and as required to do so for the effective overall management of the contract

· To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

· Maintain and enhance on-site client relationship by daily effective communication

· Plan and execute monthly rotating menus and special food promotion with the Head Chef

· Ensure that quality and wholesome food is served in the facility

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards

· Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

· Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

· Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

· Evaluate and administer manpower plans, employee training & development

· Maintain and improve hygiene and safety standards of both front of house and back of house operations

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership,communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Interested applicants please Whatsapp 9137 2746. Thank you

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Operational responsibilities encompass inventory management, supplier ordering, scheduling, and ensuring strict compliance with health, safety, and sanitation regulations. A strong focus is placed on financial performance, including controlling labor costs, managing budgets, analyzing P&L statements, and implementing strategies to increase revenue. Furthermore, the manager will handle guest inquiries and resolve any complaints promptly and professionally. This role requires a hands on leader who maintains the highest standards of food quality, service, and brand consistency while fostering a positive and productive work environment for the entire team.

Description

Roles & Responsibilities：The Restaurant Manager is a pivotal leadership role responsible for the overall success and smooth operation of the establishment. Key duties include overseeing daily operations, ensuring exceptional guest satisfaction, and driving profitability. The manager will lead, train, and motivate all front-of-house and back-of-house staff to deliver a seamless and memorable dining experience. 

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Overview
We are looking for an experienced and responsible Restaurant Manager to oversee the daily operations of our restaurant. The ideal candidate will be passionate about customer service, team management, and maintaining high standards of food quality and service.

Key Responsibilities

• Manage day-to-day restaurant operations to ensure smooth and efficient service
• Lead, train, and supervise staff to maintain excellent service standards
• Handle customer feedback and resolve complaints professionally
• Monitor inventory, ordering, and cost control
• Ensure compliance with hygiene, safety, and company policies
• Prepare staff schedules and manage manpower effectively
• Work closely with the kitchen team to ensure quality and consistency

Requirements

• Minimum 1 years of experience in F&B or restaurant management
• Strong leadership and communication skills
• Able to work weekends and public holidays
• Good problem-solving and multitasking abilities
• Customer-oriented with a positive attitude
• Basic knowledge of inventory and cost control is preferred

JobSummary

The Facility Manager is responsible for the effective operation, maintenance, and improvement of company facilitieswhile overseeing cost control, budgeting, and capital projects. The role combines Facilities Management, Quantity Surveying, and Project Management, ensuring that buildings, services, and projects are delivered safely, on time, within scope, and within budget.

Key Responsibilities

Facilities Management

• Manage day-to-day operation and maintenance of buildings, infrastructure, and services.
• Ensure compliance with health, safety, environmental, and regulatory standards.
• Coordinate maintenance schedules, inspections, and statutory certifications.
• Manage service providers, contractors, and suppliers.
• Develop and implement preventive maintenance plans.
• Handle space planning, asset management, and facility improvements.

Quantity Surveying (QS) Responsibilities

• Prepare and manage project budgets, cost plans, and estimates.
• Monitor costs throughout the project lifecycle and report variances.
• Prepare bills of quantities (BOQs), tender documentation, and cost breakdowns.
• Evaluate tenders, negotiate contracts, and recommend awards.
• Certify contractor payments, variations, and final accounts.
• Conduct value engineering and cost optimization initiatives.

Project Management

• Plan, manage, and deliver facility-related projects (renovations, expansions, fit-outs, upgrades).
• Develop project scopes, timelines, and resource plans.
• Coordinate internal stakeholders, consultants, and contractors.
• Monitor project progress, quality, risks, and compliance.
• Ensure projects are completed on time, within budget, and to required standards.
• Manage change requests, claims, and project documentation.

Financial& Administrative Responsibilities

• Prepare annual facility budgets and CAPEX forecasts.
• Track operational and project expenditures.
• Prepare regular reports on facility performance, costs, and project status.
• Maintain accurate records, contracts, and asset registers.

Leadership& Communication

• Supervise and guide facility staff and outsourced teams.
• Liaise with management, tenants, consultants, and authorities.
• Provide technical advice and recommendations to senior management.

Qualifications& Experience

• Bachelor’s degree in Quantity Surveying, Construction Management, Engineering, or Facilities Management.
• Minimum 5 years of experience in facilities management, QS, and project management.
• Strong knowledge of construction contracts, cost control, and building systems.
• Experience managing contractors and multidisciplinary teams.

Skills& Competencies

• Strong project management and organizational skills.
• Excellent cost control and financial analysis abilities.
• Knowledge of health & safety and building regulations.
• Strong negotiation and contract management skills.
• Proficient in MS Office, project management, and cost management software.
• Excellent communication and problem-solving skills.

Preferred Certifications (Optional)

• RICS / CIOB / PMP / PRINCE2
• Facilities Management certification (IFMA, BIFM, or equivalent)

Working hours:-

• Mondays to Fridays: 0900hrs to 1800hrs
• Alternate Saturdays: 0900hrs to 1300hrs

We are an AI-powered education company building a new education model for the Singapore market.

This is a hands-on founder-stage role for a commercially strong builder who can help drive student growth from zero while also contributing to the parent journey, admissions workflow, and front-end operating rhythm of the first centre.

This is a full-time, on-site role in Singapore.

This is not a mature admissions role inside an established branded institution. It is also not a pure back-end operations role.

We are looking for someone who can understand Singapore parent decision-making, convert interest into enrolments, and help shape the early commercial and operating foundations needed for scale.

Key Responsibilities

• Build early student enrolment traction for the Singapore market from zero

• Drive parent consultation, objection handling, conversion, signing, retention, and renewals

• Translate a new AI-enabled education proposition into clear parent-facing value

• Understand and respond to Singapore parent decision logic, local competition, and offline centre dynamics

• Help shape the first-centre parent journey, follow-up rhythm, and admissions workflow

• Contribute practical thinking on SOPs, user-experience flow, and early scale-up readiness

• Work closely with founders on go-to-market execution, market feedback, and commercial improvement

• Test and refine growth channels including outreach, partnerships, referrals, and local activation efforts

• Support a high-accountability, founder-stage build environment where priorities may evolve quickly

Requirements

• Strong experience in education admissions, consultative sales, enrolment, or related education-facing commercial work

• Clear evidence of building traction from zero, not just converting existing inbound leads

• Strong understanding of Singapore parent decision-making and education market realities

• Strong parent-facing communication and conversion ability

• Strong spoken and written Chinese is required for day-to-day internal communication with stakeholders who work primarily in Chinese

• Strong spoken English is required for clear communication with parents in Singapore

• Comfort working full-time on-site in a fast-moving early-stage business

• Practical judgment around workflow, process, user journey, and scale-up improvement

• Hands-on, commercially driven, resilient, and comfortable with ambiguity

Ideal Profile

• Strong in consultative selling, not just lead handling

• Comfortable in a founder-stage environment without relying on mature branding, stable SOPs, or heavy support functions

• Able to combine commercial ownership with practical execution on the ground

This role is best suited to candidates who can combine real commercial ownership with practical founder-stage execution.

It is less suitable for candidates whose results came mainly from strong existing brands, ready lead flow, or heavy central marketing support.

It is also less suitable for candidates who are either purely back-end operations profiles or polished admissions profiles without real 0-to-1 traction-building experience.

EA Personnel Name: Ben Chang
EA Personnel Registration Number: R23111820
EA Licence Number: 22C1307

Position:Operations & Business Development Manager

 Location:Near Nicoll Highway MRT, Singapore

 Salary

• Basic salary:SGD 2,500 – 3,500per month (depending on experience)

• Commission (based on performance)

Total income = Basic + Commission
Monthly Salary Range (SGD): 4,000 – 5,500 per month(Basic + Performance Commission)

 About Us

F3 Theme Park is a children’s experiential theme park based in Singapore. We provide interactive and educational activities for preschools, primary schools, and families.

As we expand, we are looking for a proactive and capable individual to manage daily operations, drive business growth, and lead the team.

 Responsibilities

1. Business Development

• Reach out to preschools, student care centres, primary schools, churches, and corporate clients

• Follow up with leads via calls, WhatsApp, and email

• Arrange site visits and bookings

• Build and maintain long-term client relationships

2. Marketing & Partnerships

• Work with KOLs / influencers and partners

• Explore collaboration opportunities (banks, education providers, etc.)

• Support social media (Instagram, Xiaohongshu, etc.)

• Promote programmes and packages

3. Operations Management

• Oversee daily outlet operations

• Ensure cleanliness, safety, and smooth workflow

• Handle on-site issues when necessary

4.  Event Execution

• Host and guide school groups and customers

• Explain programmes and lead children through activities

• Ensure sessions run smoothly and are engaging

5. Front Desk & Basic Admin

• Handle payments and issue receipts

• Maintain daily records

• Liaise with finance when required

6. Procurement & Preparation

• Arrange materials for activities

• Prepare before sessions and handle post-activity cleanup

7. Staff Management

• Manage 1 full-time staff

• Schedule part-time staff

• Monitor attendance and performance

• Train team members to maintain service standards

 Requirements

• Good English communication skills (spoken & written) to interact with English-speaking clients, partners, and stakeholders

• Responsible and able to work independently

• Strong communication and service mindset

• Patient and enjoys working with children

• Experience in sales / education / events and management

Additional advantages 

• Background in education industry

• Business development or sales experience

• Existing KOL / partnership resources

• Event planning experience

It is a core position combining operations, sales, management, and revenue growth

How to Apply

Please send:

• Your resume

• A short self-introduction

Email: info@f3themepark.com

WhatsApp: 80652617

MoneySmart Group is the leading personal financial portal in Southeast Asia, helping consumers compare loans, insurance, and credit cards. Founded in 2009, MoneySmart’s mission is to empower consumers to make confident financial decisions while helping partners grow efficiently through performance-driven marketing.

Mission

The Senior Partnerships & Merchant Manager plays a critical role in optimising MoneySmart Singapore’s commercial cost base and partnership-driven revenue streams.

This role sits at the intersection of merchant economics, incentives strategy and content partnerships, working with our Commercial Team to ensure that partnerships are structured, delivered and optimised to drive sustainable Revenue & Profit growth for the business.

Role Scope 

The role spans two complementary areas:

• Merchant & Incentives Management – overseeing merchant partnerships and leading incentive economics to support efficient customer acquisition.
• Content Partnerships – Leading  the execution of content-led commercial partnerships and support sourcing by the Commercial team.

This role requires strong commercial judgment, structured thinking and the ability to collaborate across multiple internal teams.

Responsibilities

Merchant & Incentives Management

• Lead merchant strategy development, supplier decisions and partnership frameworks while mentoring 1 direct report.
• Lead key merchant partnership discussions and regular partner performance reviews.
• Support the optimisation of incentive and merchant economics in line with business priorities.
• Partner with internal teams to review incentives performance and execute on opportunities to optimize.

Content Partnerships

• Lead the project management and delivery of content opportunities sourced by the Commercial team.
• Support commercial team with content partnership sourcing
• Coordinate across stakeholders to ensure partnerships are executed to scope, timeline and quality.
• Developing structure to iterate from learnings and outcomes.

Overall Commercial Planning & Collaboration

• Work cross-functionally with Commercial, Marketing and Operations Teams.
• Lead and own the creation of partnership/merchant decks and pitches to drive results
• Apply structured thinking to prioritisation, trade-offs and partnership decisions.
• Contribute to ongoing improvements in how partnerships are planned and executed.

Requirements

• Minimum 5 years of experience in Commercial or Partnerships roles involving P&L responsibility, structured partnerships and ownership of cross-functional delivery
• Strong understanding of commercial fundamentals and unit economics
• Proven ability to manage complex initiatives across multiple stakeholders
• Comfortable operating in fast-paced, evolving environments
• Strong ownership, stakeholder management and communication skills
• Sound commercial judgment and decision-making
• Ability to translate ambiguity into clear plans and outcomes
• A true ownership mindset with a focus on impact over activity

MoneySmart Culture Values & Tenets

The traits we admire are core intrinsic qualities we look for in someone we want on our team, and we look for people who are Hungry, Humble and Smart. We also expect all our people to uphold the following company values:

• Play to win as a team
• Solve for the customer
• Embrace a personal growth mindset
• Step up and own it
• Challenge the status quo and deliver outcomes

Industry: F&B (Fine Dining)
Location: Sentosa
Working Hours: 6 days/week, shift-based (Day / Late Shift)
Salary: S$4,000 – S$6,000
Employment Type: Permanent

Benefits:

• AWS (Annual Wage Supplement)
• Medical & Health Insurance
• Meal Allowance
• Personal Development Opportunities

Key Responsibilities:

• Lead and manage the restaurant team to achieve sales targets.
• Ensure smooth daily operations of the outlet.
• Manage reservations and optimize seating arrangements.
• Train and guide staff to maintain high service standards.
• Monitor inventory, sales, and staff performance.
• Review sales results and implement improvements.

Requirements:

• Experience in restaurant or F&B operations.
• Strong leadership and communication skills.
• Customer-service oriented and friendly personality.
• Good knowledge of food and beverages.
• Able to work nights, weekends, and public holidays.
• Diploma or Degree in a related field preferred.
• Responsible, proactive, and a team player.